RASPBERRY LEMON CUPCAKES RECIPE | ALLRECIPES
These raspberry lemon cupcakes are one word: delicious!
Provided by mkr
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift 2 cups flour, sugar, baking soda, and baking powder into the bowl of a stand mixer. Cut butter into 4 or 5 chunks and add to the bowl. Mix on low speed until mixture resembles sand.
- Combine lemon juice, milk, egg whites, almond extract, and vanilla extract in a separate bowl. Beat lightly for 2 minutes with a fork or whisk. Pour over the flour mixture and mix on medium speed until fully incorporated, about 1 minute.
- Dust frozen raspberries with 4 tablespoons flour to prevent sinking. Fold into the batter using a spatula. Fill muffin cups 2/3 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool for 5 minutes before transferring to a wire rack.
Nutrition Facts : Calories 189.5 calories, CarbohydrateContent 25.8 g, CholesterolContent 20.9 mg, FatContent 8 g, FiberContent 0.9 g, ProteinContent 3.5 g, SaturatedFatContent 5 g, SodiumContent 192.4 mg, SugarContent 6.8 g
RASPBERRY-FILLED LEMON CUPCAKES RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ cake mix and frosting come together in these delicious raspberry-filled cupcakes - perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Total Time 1 hours 40 minutes
Prep Time 40 minutes
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, adding 2 tablespoons lemon peel to batter. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Reserve 24 raspberries for garnish; set aside. In small bowl, beat remaining raspberries, 1 cup of the frosting and 2 tablespoons lemon peel with whisk until well blended. Fit 1/4-inch diameter round tip into decorating bag. Spoon raspberry mixture into bag. Insert tip into center of each cupcake, about two-thirds of the way down; gently squeeze bag, pulling upwards until cupcake swells slightly and filling comes to top. (Do not let filling spill out over top of cupcake.)
- In small bowl, mix remaining frosting and the lemon juice until smooth and shiny. Pipe or spread frosting on cupcakes. Garnish each with fresh raspberry and lemon peel strips. Store loosely covered in refrigerator.
Nutrition Facts : Calories 240 , CarbohydrateContent 33 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Cupcake, SodiumContent 170 mg, SugarContent 25 g, TransFatContent 2 g
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